Warming Chicken Soup

Put chicken stock into pot on the stovetop at high heat.

Peel ginger, mince, add to stock.

Peel garlic, cut in pieces and add to stock.

Peel and slice carrots into coins.  Add to stock.

Dice the zucchini, or make into noodles, and add to the soup.  

Make sure the soup doesn't boil.  Turn down heat to a simmer.

Simmer for 45 min to 1 hour.  Add the cooked, diced chicken breast.

Notes:  any number of vegetables can be added to this soup to enhance the nutrition and flavor.   Leeks, kale, beans, peas, celery, cauliflower, etc.  More vegetables make more work, though.

This soup can be blended for even easier digestion and smoother texture.  Cauliflower makes it especially creamy.

You can substitute other meats, like beef (roasts and steak cuts) or turkey.  I've found that beef tends to make a less desirable texture when blended, however.  You can also substitute beef or turkey stock.  Turkey soup is especially rich and tasty.

Freezes well.